Tuna Mornay
Tuna mornay is an Aussie classic that's easy and budget-friendly as it requires minimal prep and active cooking time. Make the mornay (which is just bechamel sauce with cheese) with some onions and garlic, boil some pasta, mix everything in, top with cheese and bake. That's it! Simple and yum.
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Servings: 4 people
Calories: 763kcal
Ingredients
- 425 g / 15oz canned tuna 1 large can, drained
- 250 g / 9oz dried pasta fussili or penne
- 2 cups milk full cream or skim
- 2 cups chicken or veg stock
- ⅓ cup heavy cream aka thickened cream
- 1 cup frozen peas
- 1 cup corn kernels frozen or drained if canned
- 1½ cup shredded cheddar cheese (note 1)
- ¼ cup grated parmesan cheese (note 1)
- 1 tablespoon lemon juice or juice of half a lemon
- 2 tablespoon unsalted butter
- 1 onion finely diced
- 3 cloves garlic minced
- ¼ cup plain flour
Instructions
- Preheat oven to 210°C/410°F. Cook pasta according to packet instructions to al dente.
- Whilst the pasta is cooking, make the creamy sauce. In a medium-sized pot, soften onions and garlic with butter on low heat for about 5 minutes.
- Add flour, mix well then add ⅓ of milk, mix well. Repeat x2 then turn the heat up to high.
- Add stock, peas, corn, tuna, heavy cream and lemon juice. Stir regularly until boiling.
- Turn the heat off and stir in ½ cup of shredded cheddar cheese.
- Combine cooked pasta with creamy tuna sauce in an oven-safe casserole dish. (note 2) Mix well, top with remaining 1 cup of shredded cheese and freshly grated parmesan cheese. Bake for 25 minutes until golden and bubbly.
- Serve immediately!
Video
Notes
1. Grate your own cheese. I'm a huge advocate of buying cheese in blocks and grating at home. Not only is this a more economical option, more importantly, cheese blocks don't have any added anti-caking agents that store-bought shredded cheeses have. Anti-caking agents add weight to cheese and stop them from melting as well (as just pure cheese). It takes just seconds to grate cheeses at home. Go with blocks.
2. Lots of creamy sauce. You'll find there's a lot of sauce. Don't worry, this tuna mornay won't come out soupy. The pasta will continue to cook in the oven and absorb most of the sauce.
Fridge/freezing. Lasts up to 3-4 days in the fridge or 2 months in the freezer, in airtight containers.
Reheating. This pasta bake tastes great even cold. I generally never reheat seafood. but if you really want to reheat it, squeeze in a little more lemon juice to help combat that inevitable fishy tuna smell.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 763kcal | Carbohydrates: 71.8g | Protein: 53.7g | Fat: 30.2g | Saturated Fat: 17.6g | Cholesterol: 120mg | Potassium: 630mg | Fiber: 11.3g | Sugar: 10.9g | Calcium: 574mg | Iron: 4mg